Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Not a fan of raw fish? No problem--this poke (pronounced poke-ay) recipe substitutes cooked peeled shrimp instead. This fast, veggie-loaded dish includes seasoned brown rice for a hearty boost of fiber.

Source: EatingWell Magazine, July/August 2018


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add shrimp to the sauce in the medium bowl and gently toss to coat.

  • Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup shrimp, 1/2 cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds. Drizzle with the reserved sauce and serve.

Nutrition Facts

3 cups
460 calories; protein 28.9g; carbohydrates 40.2g; dietary fiber 9.9g; sugars 4.5g; fat 22.1g; saturated fat 3.2g; cholesterol 160.7mg; vitamin a iu 991.1IU; vitamin c 21.5mg; folate 9.9mcg; calcium 113.2mg; iron 3.2mg; magnesium 145.1mg; potassium 939.3mg; sodium 860.6mg.

1 1/2 starch, 1 vegetable, 3 lean protein, 3 1/2 fat